Salad isn't the first dish you think of that will hold up through the week. But Sriracha-Lime Corn Salad not only doesn't wilt—it can bend to be the base of so many meals. It's got spice, crunch, and a squeeze of lime to bring it all together. No droopy leaves here. Here's how to turn this one recipe into a week of meals:
Set yourself up for the week by making the following over the weekend:
And stock up on the following ingredients for your weeknight cooking:
And now, how to put it all together:
Make a taco with your favorite filling (steak, shrimp, chicken, tofu) and the corn salad.
Make it a greener salad by adding leafy greens and adding a little more dressing. An Almond Butter Citrus Sauce would be good.
Keep it simple and garlicky! Cook a pot of your favorite pasta and toss it with the corn salad, slow cooked tomatoes, and garlic confit.
Prepare a creamy bowl of risotto and stir in the salad, already warmed in the microwave, at the end. It will add a subtle spiciness to the risotto.
This article was originally published in July 2016, but we're sharing it again for corn season 2018. What other ways do you use corn in cooking? Let us know in the comments below!